Baked Chicken In Special Extra Virgin Olive Oil Sauce

We bring you a new recipe for baked chicken in olive oil sauce that is very easy to make and that will only take you 30 minutes. The result is certainly spectacular for the time it takes and the simplicity of its ingredients. I encourage you to try it and send me your comments to improve it!

Ingredients for 4 people:

• 4 medium potatoes
• Chicken fillets with good thickness
• Onion (optional)
• Parsley
• Salt and pepper
• 2 tomatoes
• 4 cloves of garlic
• 1 glass of unfiltered Extra Virgin Olive Oil

Preparation time: 30 minutes

First of all, as soon as you get home from work, before taking off your jacket and everything: heat the oven to 190º! Yes, it is not the first time that we start to peel and remove the skin and when everything is ready... BANG! The oven is cold! At that time your children start eating sticks or cheese and your recipe, made with care and patience, will be the subject of all kinds of comments from satisfied stomachs before they start eating it hehehe. While the oven is heating, peel the potatoes and cut them into thin slices. I said thin, not transparent, do not go overboard! ;). There is also the risk that we are in a hurry and cut them thicker to save time: bad! If you do that, the potatoes will be hard or they will need more time in the oven, so we will not have gained much. Well, let’s stop messing around, the minutes are passing. Now we take a little oil and put it on the oven tray so that the potatoes do not stick together. Then, put the potatoes on the tray so that the next one always mounts on top of the previous one. This makes them stick less to the bottom and come out more whole. We add a little salt and put them to heat for 15-20 minutes, depending on the oven. We will know that they are because they break with a slight pressure of the fork. If you have chosen to make the recipe with onion, add them too, alternating potatoes and onion slices so that they are well distributed. I didn’t put them in because my daughter doesn’t like them (well, the damn thing hates them). But the recipe is richer with onion and, if it is sweet, better. While the potatoes are being made, we defrost the chicken in the microwave. 8-10 minutes will do. And while the potatoes are browning and the chicken is defrosting, we begin to chop parsley. Don’t you have parsley?!!. Don’t be lazy, go downstairs for a minute and order a bunch from the fishmonger or the corner shop that’s always open. Go! It gives you time! When you have returned from buying parsley, peel the garlic and cut it into slices and then peel the tomato and chop it very, very well. Sometimes, if I’m short on time, I use the grater or even the blender. If you control the force, they remain the same. Two or three touches of “turbo” for a few seconds and voila. About 20 minutes will have passed since you put the potatoes in (unless you stopped for a beer when you went for the parsley, of course). It’s time to put the fillets. You take out the tray and put the fillets on top with a little salt and ground black pepper, be careful not to burn yourself. Then you put the tray back in the oven for 10 minutes. If you have a grill you can turn it on now, so the fillets brown a little, giving a little colour and toasted flavour, although it is not essential. While the mixture is being made, we heat the Unfiltered Extra Virgin Olive Oil and when it is hot, lower the heat to medium and add the garlic cloves, stirring often. When they begin to brown add the parsley and grated tomato until the latter turns a little darker, stirring frequently. Don’t overdo it or you’ll run out of tomato and sauce. In 3-4 minutes everything is done. And ready! All you have to do is remove the tray from the oven and pour the sauce over it. I fell short on sauce as you can see in the photo, but I’m sure it will be better for you! You can use normal olive oil but the recipe with a good unfiltered extra virgin olive oil is exquisite! I hope you liked it and your comments to improve it. Thank you!